Cabbage-Topped Tarragon Potatoes |
|
 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Sounded so good and unique. It's from Serve It With Grace and was submitted by Estelle D'Costa. I haven't tried this yet but didn't want to lose it in my recipe box. This uses 4 small ramakins or baking dishes Ingredients:
1 1/2 cups potatoes, peeled and chopped |
1/2 cup cabbage, shredded |
2 eggs, beaten |
2 tablespoons margarine or 2 tablespoons butter |
1 tablespoon flour |
1 teaspoon onion, minced |
1/2 teaspoon salt |
1/8 teaspoon dried tarragon, crushed |
1/8 teaspoon garlic powder |
1/8 teaspoon pepper |
1/2 cup cheddar cheese, shredded |
plain yogurt |
fresh chives, snipped |
Directions:
1. Cook potatoes, covered in boiling salted water until tender; drain and mash (should yield about 1 1/3 cups).
2. Cook cabbage, covered, in small amount of boiling water for 5 minutes, until tender; drain.
3. In a bowl, combine eggs, margarine or butter, flour and seasonings.
4. Add the potatoes; beat until smooth.
5. Generously grease 4, 6 oz. oven-proof custard cups; spooning 1/3 cup mixture into each.
6. Top each bowl with cabbage and cheese.
7. Bake at 350 degrees F. for 30 minutes.
8. Serve with yogurt and chives.
|
|